Yellow Wax Beans
© Denzil Green
Wax Beans are similar to green beans except for the colour, which can be yellow or purple (see Purple Wax Beans.) They are harvested while still slightly immature, so that they will be sweet and crisp (older ones may be a bit bitter.) Their texture is somewhat different from green beans: it's just a bit waxy, thus their name.
When beans are sliced length-wise into thin strips, this is known as French or julienne-style.
Choose crisp, firm ones with good colour. Avoid ones with brown spots or scars, or with bulge spots (will be woody.)
Boil Wax Beans for a minimum of 5 minutes in unsalted water, anywhere up to 8 or 10 minutes.
Pressure cook fresh wax for 3 minutes on high (or 4 minutes on veg setting in a Nutricook™ pressure cooker.)
Blanching times for freezing:
- Wash, top. Blanch for 3 minutes, whether whole, sliced or chopped.
1 (400 ml / 14 oz) can yellow wax beans, drained = 2 cups yellow wax beans, drained = 225 g yellow wax beans, drained
To freeze, wash the beans, top and tail them. Cut them up, and blanch in boiling water for 3 minutes (no more!) Plunge into very cold water to cool them, then drain well, pack and freeze for up to 6 months.
Wax BeansGolden Wax Beans; Goldito Beans; Purple Wax Beans; St-Fiacre Beans; Wax Beans
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